Instant Pot Beef Chili
Thick, hearty beef chili ready in under 30 minutes in the Instant Pot. Loaded with beans and spices — perfect for meal prep dinners.
PROTEIN 28g
CALORIES 395
P:E RATIO 7.1
TIME 30m
YIELD 6
P:E 7.1
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs ground beef 28G PROTEIN
1 can kidney beans, drained HIGH FIBER
1 can pinto beans, drained HIGH FIBER
1 can crushed tomatoes PRODUCE
1 onion, diced FLAVOR
2 tbsp chili powder FLAVOR
1 tsp cumin FLAVOR
1 tsp garlic powder FLAVOR
1/2 tsp cayenne pepper FLAVOR
Salt to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze for up to 3 months.
- Batching: Top with shredded cheese, sour cream, and chopped green onions.
- Reheat: Microwave 2-3 minutes or stovetop over medium heat.
EXECUTION STEPS
01
HIGH HEAT SEAR
Set Instant Pot to SAUTÉ. Brown ground beef with onion, breaking into crumbles. Drain excess fat.
02
VEGGIE STEAM-SAUTÉ
Add all spices and stir 1 minute until fragrant.
03
VEGGIE STEAM-SAUTÉ
Add beans and crushed tomatoes. Stir well.
04
HIGH HEAT SEAR
Seal lid. Cook on HIGH pressure for 15 minutes.
05
STEP 5
Quick release. Stir, taste, and adjust seasoning.